Reviewed: May 5, 2009

This was an easy marinade to put together. I marinated for only 5 hours because I misread the recipe. But the meat still took on the flavor. I tried to slow roast like other reviewers suggested but 90 minutes did not cook mine through. So I would go back to the original recipe if you are not using one of those tiny Hormel things. My daughter and I liked it. My boys did not.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

Soooo tasty! Very simple to make, although mine took longer to cook, so be sure to have a thermometer on hand.

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coolpenguin

Cooking Level: Expert

Living In: Glen Burnie, Maryland, USA

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Reviewed: Mar. 21, 2009

I normally don't rate recipes but this one was simple and really delicious. I followed the advice of others and marinated it over night and roasted it at 425 F (220 C) for 25-30 minutes. Very flavorful. I wish I had reserved some of the marinate for a gravy.

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Tally

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Reviewed: Feb. 19, 2009

Made this last night. I thought that the flavor was nice. Did not have pork tenderloin so I made it with bone in pork chops and it still tasted pretty good.

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Feb. 18, 2009

Very good!! I think 1 1/2 tablespoons is a little too much if you're using an authentic chile paste, I used maybe 1 1/2 teaspoons. Had a lot of flavor, and compliments all around.

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Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 19, 2008

I will definitely make this again. Used all the ingredients as listed and marinated the tenderloin for over 24 hours. As it was roasting I made the rest of the marinade into a sauce by adding a bit more brown sugar, a tiny bit of flour and simmering it until thickened. It was sweet, savory and just tasty!

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GLEAM

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Nov. 4, 2008

Very good!! Husband and I both enjoyed this one!

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Shannon

Home Town: Los Angeles, California, USA

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Reviewed: Oct. 29, 2008

Delecious< Loved by entire family. Our little town had no Asian chile paste so I subistuted regular chile powder. Our recipe club would love this I am sure!

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Navy PO

Cooking Level: Professional

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Oct. 16, 2008

I also added less sesame oil and baked 90 minutes at 325 degrees. All of my kids loved it!

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mk

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Reviewed: Oct. 11, 2008

I needed a recipe for an asian chuck roast but couldn't find one. So I used the recipe as my guide and it worked out fabulously. After browning the roast in a saute pan, I placed it in my crockpot with the marinade sauce, plus 1 can of COKE, for 3-4 on low. Now, i will have to try this one. I love the sesame oil:)

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crazyboymom

Cooking Level: Expert

Home Town: Columbia Heights, Minnesota, USA

Living In: Anoka, Minnesota, USA

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Reviewed: Sep. 26, 2008

Absolutely delicious! I cut the sesame oil to 1/8 cup and used Thai Chili Garlic Paste. I marinated it about 12 hours, then baked at 350 for @45 min. The smell as it baked was heavenly, and for once, I think I was more excited over it than my husband, who is such a carnivore! The cooked marinade makes an excellent gravy when thickened w/cornstarch. This will be a regular.

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JeanNeeNer

Cooking Level: Intermediate

Home Town: Carson, California, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Jul. 21, 2008

This was delicious! I used a pork loin instead of a tenderloin. The loin was about 4lbs. and I doubled the marinade recipe. I didn't add quite as much sesame oil. After it was baked(325 for 1 1/2hr.) I drained the marinade and reduced it by half and it became slightly thicker and slightly sweeter. I served it on the side so you could spoon it over your serving.

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julia

Cooking Level: Expert

Living In: Leander, Texas, USA

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Reviewed: Jul. 19, 2008

I cooked this exactly as is, and it was spectacular! Your house will smell wonderfl for hours. Also, when finished, I sliced it thin and served it over garlic smashed potatoes one day, and wild rice another. Incredible dish!

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Michael E

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 25, 2008

Fantastic recipe! We only had time to marinate it for about 5 hours and it was still wonderful. Lots of flavor, and not too salty.

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Jacob G.

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Reviewed: Apr. 22, 2008

This was very flavorful and yummy! Did as another reviewer suggested and decreased the sesame oil to 1TBS. Also, used LEE KUM KEE Chili Garlic Sauce as I didn't have any plain on hand and it worked great. Marinated for 6-7 hours and it had plenty of flavor. Will make again. Thanks for the recipe.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2008

This was super yummy. I marinated my tenderloin overnight, and I did have to cook it for 40 minutes rather than 30. It was so moist and tender. I served this with stir-fried broccoli, carrots, snow peas and mushrooms, and brown rice. I'll definitely make this again.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Mar. 26, 2008

We let the tenderloin sit overnight and cooked it on the grill instead. I grilled up some broccoli to serve along side it and turned the extra marinade into a sauce that we drizzled over the pork and veggies. We added a few cashews on top to finish it off. Great taste and presentation. Wish I had taken a picture :)

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rachelle

Cooking Level: Intermediate

Home Town: Southern Pines, North Carolina, USA

Living In: Raeford, North Carolina, USA

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Reviewed: Feb. 21, 2008

D-lish the only thing i changed was I left out the worcheshire sauce-to cut down on salt-and added a little dry sherry. next will try on grilled short ribs.

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memama

Cooking Level: Expert

Living In: Port Clinton, Ohio, USA

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Reviewed: Jan. 16, 2008

This recipe was incredibly good and deserves a solid five stars! The marinade is absolutely amazing and probably would be great on chicken and maybe salmon as well. It's definitely a keeper!

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Emma

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 4, 2008

Very flavorful. I prepared this with a slight variation. I cut the tenderloin in half legnthwise making them smaller. After cooking, cut them legnthwise again, then cut across into little cubes. Stuck each one with toothpick and took as an appetiser to a party. Was a big hit.

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Jeff

Cooking Level: Expert

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Asian Pork Tenderloin

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